SC - white drinks and other foods

[Tyrca at aol.com]

In a message dated 97-11-02 17:00:25 EST, you write:

<< 
 IIRC, there is a recipe for cream cheese in Elinor Fettiplace's Receipt
 Book, which involves letting cream sour overnight, and then pouring it
 onto a large damask napkin, spreading it thinly. You leave it to drain,
 and then roll it up like Lady Aoife's favorite, cabbage cream.
 
 Adamantius    >>

This sounds like what happens when you put yogurt in a strainer, and let it
sit overnight.  No problem with letting butterfat slip out, there is none.
 Makes a nice sauce, just not as "hard" as room temperature as cream cheese.

Tyrca
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